Peach And Poppy Seed Sour Cream Pancakes Recipe

Name: Peach And Poppy Seed Sour Cream Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 peaches, sliced into thin wedges (Leave on the peel if you want); 2 tablespoons butter, melted; 2 cups all-purpose flour; 1/4 cup granulated sugar; 2 tablespoons poppy seeds; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 eggs; 1 1/2 cups milk; 1 cup light sour cream (Use full fat sour cream if preferred); 1 teaspoon vanilla; extra butter, for cooking the pancake

Servings: persons

4 peaches, sliced into thin wedges (Leave on the peel if you want)
2 tablespoons butter, melted
2 cups all-purpose flour
1/4 cup granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
1 cup light sour cream (Use full fat sour cream if preferred)
1 teaspoon vanilla
extra butter, for cooking the pancake

1
In a large bowl, using a fork, stir together the flour, sugar, poppy seeds, baking powder and salt.
2
Make a well in the centre.
3
In a medium bowl, whisk the eggs with the milk, sour cream, melted butter and vanilla.
4
Pour into the flour mixture and stir just until evenly mixed.
5
Melt 1 teaspoon butter in a large frying pan over medium heat.
6
Use a 1/4-cup measure to pour the batter into the hot frying pan. Depending on the size of your pan, you can do 1 to 3 pancakes at a time.
7
Immediately top each pancake with 2 or 3 peach wedges and push into the batter.
8
Cook until the pancake surfaces are covered with bubbles and the edges are lightly browned, 2 to 3 minutes.
9
Turn and continue to cook until the pancakes are golden, 2 to 3 minutes.
10
Place on a plate and keep warm in a low-temperature oven while cooking the remaining pancakes.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 peaches, sliced into thin wedges (Leave on the peel if you want), 2 tablespoons butter, melted, 2 cups all-purpose flour, 1/4 cup granulated sugar, and more.

Yes, Peach And Poppy Seed Sour Cream Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach And Poppy Seed Sour Cream Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions